First of all, zoodle is a made-up word for vegetables that have been cut to look like noodles. Make this recipe vegetarian by substituting 8 oz. fresh shiitake mushrooms in place of the bacon and using a vegetable stock or water.

Searing the cauliflower in this recipe before marinating softens the cauliflower, which opens up the florets and creates more surface area for the marinade to stick to. If you marinate it raw, it will burn before becoming tender.

Quaker brand grits work really well in this recipe, and they are distributed very widely. If you can’t find them, use any other white, medium-grind, long-cooking grits. Check out step-by-step photo instructions here.

The traditional stuffed pork roast is so delicious but so laborious. This chicken has all the same garlicky, herby flavors—not to mention lots of crispy bacon bits—and it’s optimized for a weeknight meal.

Senior food editor Rick Martinez’s father contributed this recipe, which calls for both salt pork and bacon drippings. Yes, you can use lard, but now you have an excuse to eat more bacon. Be mindful of oversalting; both the salt pork and the bacon fat contain quite a bit, and there’s no coming back if you overdo it.

Feel free to swap in with your favorite store-bought turkey meat, but our version takes only about 15 minutes of active time and will change the way you think about turkey. Then again, we might be biased.